Prep

Bring eggs and cream cheese to room temperature. Preheat oven to 350℉. Boil enough water to fill a roasting pan 1 1/2 to 2 inches deep.

2. Make the Crust

Pulse gingersnap cookies and pecans separately in a food processor until finely ground. Combine with brown sugar and melted butter, mixing well. Firmly press the crust mixture into a 9-inch springform pan, spreading it evenly across the bottom and about 1 inch up the sides.

3. Make the Filling

Melt the white chocolate in the microwave in 30-second intervals, stirring until smooth. In a large bowl, beat cream cheese and sugar until fluffy. Add eggs one at a time, mixing well. Mix in pumpkin puree, vanilla, cinnamon, nutmeg, and cloves. Slowly add melted white chocolate while the mixer is running.

4. Bake in a Water Bath

Wrap the springform pan with two layers of heavy-duty foil. Place it in a large roasting pan. Pour the batter into the crust. Carefully pour the hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 60-75 minutes, until the center is slightly jiggly.

5. Cool and Chill

Remove cheesecake from the oven and water bath. Let cool completely on a wire rack. Cover and refrigerate for at least 12 hours.

6. Add the Toppings

Beat whipping cream with vanilla and powdered sugar until medium peaks form. Spread on top of the cheesecake. Drizzle with caramel sauce and sprinkle with chopped pecans.